Sugar Free Caramel Sauce Recipe – Low Carb

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I seem to be sensitive to both erythritol and fiber based sweeteners which is the main reason I avoid them. But, they also have carbs that are often subtracted for net carbs. Since they do seem to impact me, it’s best for me to avoid them all together.

Some may argue that keto dieters don’t need sweets. But, I enjoy them so I don’t want to give them up completely. However, I want to be smarter about the ingredients I use to make them.

Another reason why I didn’t want to use erythritol in this sugar free caramel sauce is that it can crystallize and make the product crunchy. Definitely not something I want in a dessert sauce!

I actually used a erythritol sweetener in my butterscotch pudding recipe. Unfortunately, it crystallized after refrigerating so I hope to rework that recipe using liquid sweeteners.

To make my sauce, I got inspiration from a browned butter salted caramel sauce at The Chunky Chef. The idea to add almond butter came from the vegan caramel sauce found at Pinch of Yum.

Not only does the almond butter add color, but it also thickens the sugar free caramel sauce. At first, I tried two tablespoons, but that was too much. So, I reduced it to only 1 tablespoon which was perfect.

For those on a paleo diet, I bet the butter could be replaced with ghee and coconut cream could be used in place of heavy cream. I’d like to give that a try the next time I make this sauce which will likely be very soon.

The sauce does harden up when it gets cold. I served it over some low carb vanilla ice cream and it got thick like fudge. And, the taste was amazing. I did use salted butter and it came out with a nice taste that was a cross between butterscotch and salted caramel.

I put the leftover sauce in the refrigerator and it did harden up, but is was still easily scooped from the jar. I think this sugar free caramel sauce would make a good filling for low carb candies.

When I have some time, I may experiment with using the sauce to make cookies or bars. One of the things that came to mind was Samoa cookies. Wouldn’t it be great to enjoy those again?

It does make a nice topping for ice cream. And, I bet it would be perfect for making a caramel swirl into homemade ice cream. I also enjoyed eating it right off the spoon.

Instructions

Melt butter in pan over medium heat until it turns golden brown and foamy. It's best to use a light colored pan so you can watch the color.

Add in the heavy cream and almond butter to the browned butter. Stir to blend in. Then, lower heat and continue to stir frequently until sauce has thickened. If using unsalted butter and almond butter without salt, add in a dash of salt or more to taste.

Remove from heat and stir in the sweetener drops. It's best to use right away as it hardens up as it gets cold and needs to be gently warmed to reuse.

Recipe Notes

I prefer using salted butter and unsalted almond butter. It gives a buttery salted caramel taste.

Comments

Hi Lisa,
I too have problems with the plant fiber based sweeteners like Vita-Fiber as they boost my blood sugar but erythritol itself is fine for me but it could recrystalize in this recipe so I’ll stick with the liquid sweeteners. I’ve even got caramel stevia drops so will use that for an extra boost of caramel flavor. I’ll give your recipe a try with coconut milk instead of heavy cream and a vegan “butter” instead. I’m sure it would be fantastic. Thank you for the delicious sounding recipe!

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I’m a former software engineer who has become healthier by following a natural based diet low in carbohydrates. As a
busy mother of three, I favor recipes that are easy to prepare. Learn more about me here or browse around the blog to check out all the low carb recipes I’ve been sharing since 2010!

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Hi! I’m Lisa, a part-time blogger, full-time engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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